Functional and enriched foods are increasingly in demand in the global market due to their
benefits for human health and their prevention of several diseases. The aim of this work was
to develop a functional pizza base, produced in the Neapolitan style, exploiting the
beneficial properties of jujube. The jujube fruit is rich in phenolic compounds with high
antioxidant activity and represents a good candidate for functional food development. The
doughs were prepared by replacing the wheat flour with 2.5%, 5.0%, and 7.5%(w/w) of …